Tuesday, February 14, 2012

Salsa Chicken

To freeze: Place all ingredients (minus cream cheese) in a ziplock bag. Freeze.

To cook: Thaw overnight on counter. Place chicken breasts in crockpot and cover with beans, corn and salsa. Cook on low for 6-8
hours.Shred chicken prior to serving
and mix with salsa.Add more salsa if
desired.** Optional: Stir in a block of cream cheese 30 min before
serving.